Directions
Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated.

Peel the zucchini with a vegetable peeler and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.

I highly recommend adding the walnuts and raisins. If you have a sweet tooth, add dark chocolate chips.

I did not have agave on hand, so I used 1/2 cup sugar.

I used coconut oil and it was perfect.

Definitely add the orange zest and don’t be afraid to pile it on.

I baked two loaves for 40 minutes on convection bake and they turned out just right.

Go get those zukes out of the garden or gladly accept one offered to you and enjoy every bite.

Extra! Just before sitting down to write this blog post, a friend sent me an email with a bunch of tips and ideas for using zucchini. I guess this is top of mind for everyone?! Check out these helpful articles: